Chocolate Coconut Cream Bites
- 1 cup chocolate, melted
- 1 cup coconut cream from a can
- 2 tbsp pure maple syrup
- toasted coconut shreds for topping
melt chocolate over stove-top then transfer to mini muffin pan – only fill halfway full!
Place in freezer for 15 minutes – while waiting to harden, combine coconut cream and syrup. Remove frozen chocolate from fridge and fill the rest of the cup with the coconut cream mixture
Finnish with a pinch of toasted coconut shreds on each cup and pop back into the freezer for an hour!
Serve immediately or store in airtight container in freezer